Photo of Vietnamese chicken and veggie bowl with rice noodles by WW

Vietnamese chicken and veggie bowl with rice noodles

SmartPoints® value per serving
Total Time
26 min
20 min
6 min
This delicious and colorful stunner of an entrée comes together in just 25 minutes and is the perfect recipe for one. You can also streamline the prep work even more by using leftover cooked chicken breast and grilled vegetables. We call for chicken cutlets, broccoli, and red peppers, but feel free to experiment with chicken thighs, mushrooms, spinach, onions...whatever you may happen to have on hand. The soy sauce and fish sauce give it that ultimate umami bomb, while Sriracha helps balance it out by providing a touch of heat. You can also easily scale up the recipe if you want to serve these delightful bowls to a crowd.


Cooking spray

4 spray(s)

Uncooked boneless skinless chicken breast

5 oz, thin cutlet

Uncooked broccoli

1 cup(s), small florets or baby broccoli stalks

Sweet red pepper(s)

½ medium, cut in 2 even pieces

Low sodium soy sauce

2 Tbsp, divided (or to taste)

Cooked rice noodles

½ cup(s)

Asian fish sauce

½ tsp, Thai variety recommended


¼ tsp


2 Tbsp, chopped, fresh leaves

Unsalted dry roasted peanuts

2 tsp, chopped

Sriracha hot sauce

1 tsp, or to taste


  1. Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high heat.
  2. Place chicken, broccoli and red pepper in a shallow bowl; drizzle with 1 Tbsp soy sauce and toss to coat. Coat with cooking spray; grill, turning chicken once and vegetables a few times, until chicken is cooked through and vegetables are crisp-tender, about 6 minutes. Slice chicken and pepper into strips; place in a bowl over noodles.
  3. Stir together remaining 1 Tbsp soy sauce, fish sauce, and sugar; drizzle over chicken. Sprinkle with cilantro, peanuts and sriracha. Serve.
  4. Makes 1 serving.